My kids and I invented this beautiful salad on one of our holidays in Maui. We think this combination is just about the best summertime lunch you could ever dream of and it is also a decadent starter to any dinner! Pomegranates are a delicious substitute if papayas can’t be found.

Serves 4

Vinaigrette

2 tbsp apple cider vinegar

3 tbsp passion fruit jelly or jam*

½ tsp salt

¼ tsp pepper

1 tbsp fresh basil, chopped

1 tsp ginger, peeled, grated and chopped finely

½ cup oil

2 heads butter lettuce, washed and torn into bite size pieces

1 papaya, diced

1 package (125 g) prosciutto, in whole pieces on a baking tray in oven for 12-15 minutes at 375°F, until crisp.

½ cup macadamia nuts, chopped

1 avocado, diced

2 – 3 tbsp butter

20 large scallops, fresh if possible or frozen and thawed

Place apple cider vinegar, passion fruit jelly, salt, pepper, basil and ginger in small mixing bowl and whisk until blended.